Obie-Cues BigBulls Brisket Rub
BigBull's Brisket Rub
For Brisket & Beef Burgers
This classic Brisket Rub is Built for Beef, blending chile and garlic with a little salt and savory herbs for a robust Texas BBQ flavor! Just follow label directions to cook authenic Texas brisket like a champion. Great on Texas burgers too!!!! NO MSG.
Allergen Alert: None of Obie-Cue's Seasonings contain Gluten, Tree Nuts or Peanuts.
Made in Texas By Texans
Plastic Shaker Jar 130 oz (368g)
No Bull Brisket made with BigBull's Brisket Rub
By Obie (With a lot of help from my mentors.)
Real Texas Style Brisket
Beef Brisket (untrimmed), BigBull's Brisket Rub, Beer
Start with an untrimmed or "packer trimmed" brisket. Leave most of the fat on it, only trimming when the fat is thicker than your little finger. Wet the meat with beer & lightly coat the entire brisket with BigBull's Brisket Rub. Let sit for an hour or more. Set up your BBQ pit as a smoker (link to tips page) using indirect heat & a water pan when possible. Cook at 250°-275° or with the water pan at a low boil. Start brisket meat side up for 1-2 hrs., then turn fat side up. Heavily smoke for 40 minutes per pound, or to an internal temperature of 160° - 165°. Transfer brisket to a large piece of foil & heavily season all sides with BigBull's Brisket Rub, add a little beer & seal it in the foil. Finish cooking in pit or oven at 250° for 20-30 min. per pound or till tender. Cook to internal temperature of 195°(it will feel soft & pliant in the foil). Remove from heat and let stand without opening the foil for 30 or more minutes before slicing. Reserve the liquid out of the foil and let the fat rise and separate. Discard fat and use the remaining liquid as a dipping or table sauce. Always slice perpendicular to the grain of the meat, see Tips section for more details.
Burgers made with Big Bulls Brisket Rub
By Obie Obermark
This works with several of our seasonings but BigBull's is our favorite.
1 lb. lean Ground Beef, 1 T. BigBull's Brisket Rub, 1 tsp. Flour.
Mix BigBull's, flour, & meat together. Let sit for 15 minutes for the flour to get sticky. Shape meat into 4 hamburger patties. Grill over intense, searing heat til the tops of the patties begin to "sweat". Turn and cook to desired doneness, turning whenever the tops sweat; OR pan fry in lightly oiled, hot skillet turning as the bottoms brown.
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